Vanilla White Cupcakes with Whipped Chocolate Buttercream Frosting

vanilla cupcake with Chocolate Mocha Frosting2

I woke up this morning with a sweet tooth. I typically would resolve said sweet tooth with some buttermilk pancakes and maple syrup; however, today my taste buds were screaming for something a bit more decadent. I rummaged through my cupboards and was delighted to find all the ingredients necessary for these delicious treats. Though not the healthiest of snacks in moderation you can indulge in any sweet treat!

Vanilla White Cupcakes

I started with the cupcakes as the frosting does not need to be chilled prior to decorating. I have included both a cake and cupcake option below.


  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Whipped Chocolate Buttercream Frosting
The frosting was easier than I initially thought and the end result was incredible! Creamy, sweet, and everything in between. I could not get the frosting on the cupcakes fast enough for the hubby. He devoured 2 back to back before I could get them off the cooling rack.
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
  • 3 1/2 cups confectioners (powdered) sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
…and the end result=sinful…
Yesenia Whipple

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